I spent the morning harvesting at the Thanksgiving Point teaching garden that is run by our local ag University extension. They don't have too many interesting wine grapes but these two are high my list of "I'd like to try that". So, here we go.
Beautiful Aromella clusters. Stunning flavor. They have a nice tartness with a super fruit forward flavor already. We'll see how that translates.
![IMG_2874.jpg IMG_2874.jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/101/101045-5273fc7a9b95359ad54187bf463a03f2.jpg)
I ended up with about 75 lbs of Frontenac and 50 lbs of Aromella.
![IMG_2876.jpg IMG_2876.jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/101/101046-5c73805ab11cb45d362676a67205e72d.jpg)
This is the first time I have used a crusher/destemmer. I went to the brew shop to rent one and it was the best $20 I've ever spent. I'm surprised by how many little stems make their way in but it shouldn't be too bad. The bulk was spit out the back as expected.
![IMG_2878.jpg IMG_2878.jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/101/101047-5d1d40ea0495048099b7115937e34048.jpg)
The Frontenac is macerating au natural on the skins and I crushed/pressed the Aromella where it will do it's initial bloom (natural yeast as well) in two carboys and then I'll combine to remove some headspace. The juice is super green!
![Screenshot 2023-09-06 at 3.20.31 PM.png Screenshot 2023-09-06 at 3.20.31 PM.png](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/101/101048-3b513c1ad1787e811d1e07f91220ce9f.jpg)
Aromella 19º pH 3.5 (maybe could have been longer on the vine but I was beholden to the University harvest schedule)
Frontenac 21.5º pH 3.7 (this seems about right if not a little low on sugar but the pH looks good)
I'll do TA measurements after I do some work at my Day Job. This all took a liiiiiiitttttle longer than expected. This is the biggest harvest I've processed in one go.
Beautiful Aromella clusters. Stunning flavor. They have a nice tartness with a super fruit forward flavor already. We'll see how that translates.
![IMG_2874.jpg IMG_2874.jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/101/101045-5273fc7a9b95359ad54187bf463a03f2.jpg)
I ended up with about 75 lbs of Frontenac and 50 lbs of Aromella.
![IMG_2876.jpg IMG_2876.jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/101/101046-5c73805ab11cb45d362676a67205e72d.jpg)
This is the first time I have used a crusher/destemmer. I went to the brew shop to rent one and it was the best $20 I've ever spent. I'm surprised by how many little stems make their way in but it shouldn't be too bad. The bulk was spit out the back as expected.
![IMG_2878.jpg IMG_2878.jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/101/101047-5d1d40ea0495048099b7115937e34048.jpg)
The Frontenac is macerating au natural on the skins and I crushed/pressed the Aromella where it will do it's initial bloom (natural yeast as well) in two carboys and then I'll combine to remove some headspace. The juice is super green!
![Screenshot 2023-09-06 at 3.20.31 PM.png Screenshot 2023-09-06 at 3.20.31 PM.png](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/101/101048-3b513c1ad1787e811d1e07f91220ce9f.jpg)
Aromella 19º pH 3.5 (maybe could have been longer on the vine but I was beholden to the University harvest schedule)
Frontenac 21.5º pH 3.7 (this seems about right if not a little low on sugar but the pH looks good)
I'll do TA measurements after I do some work at my Day Job. This all took a liiiiiiitttttle longer than expected. This is the biggest harvest I've processed in one go.